“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
- Georges Blanc, Ma Cuisine des Saisons!

There are many names for this vegetable.Some of them are Tendli,Tindora,Kovakka,Ivy gourd and Tondekai in Kannada etc.I don't usually get these in any regular US grocery stores but are available in Indian stores.I grab them whenever I can get my hands on them at the Indian grocers and make this stir-fry!:)

Tendli Subzi:

Whatever you choose to call this veg,it's a delicious and so quick to make veggie.Well..they are a blander than other veggies ,so little more spices than usual are needed to make them taste good.They are good accompaniment to any Parathas,Rice rotis and as a side dish with plain rice and Sambhar.Because this dish is so simple to make,I didn't take any step by step photos.

How to:1. Heat a non-stick pan,add all the seasoning ingredients.When onions are reddish,add sliced Tendlis and stir-fry on medium heat.2. Fry these until thee skin puckers a bit.I like them just a little bit soft but still crunchy to bite.3. Add salt and all the other dry masala and stir fry sprinkling some water if you need it to prevent burning the veggies.4. Cover and cook for 2-3 mins,adjust the spices.Add cilantro and lemon juice and serve with rotis etc.

39 comments:

Never tried cooking with Tendli so far? Aarti,you must try at least once girl!It is a pretty bland veggie though,I must say.You have got to make it little spicy to make it taste great.Hope you try and see if you like it:)

tendli with akki roti looks yum! you are right, it can be spiced up in so many different ways, if you have some left, do try my recipe with kale chane, you will like it :) btw is akki roti made almost daily thing at ur place, like we make regular wheat flour roti?

Hi Richa.Hahaha! Nah! they are made daily at my grandmothers every day but I make it once or twice a week here.When I do,if I have any subzi like this,I will take a picture with it!It looks like I make them everyday,doesn't it?!;D

Prema,it's T for Tendli this week until Saturday and S was last week!:)Do you have one for T?

Hi Asha, Wow you have one more blog, great ! Many thing have changed... Love the combination of tondekayi and rotti... I am drooling.. Gald to know that you are hosting RCI - Karnataka cusine. Can't wait to start cooking. All the best ...

Tondekayi palya looks delicious. WE love thondekayi makkalu hage uppitu tara tindbidthare astu ista. i never make akki rotis so often have to try next time with it.i can see a part of MH cuisine showing looks draft is it? bye have a grate weekend!

ah ha... my fav veg... u know what? i used to eat very tender, small tondekai...i love its crunchy and little sweet taste:) we dont get good fresh tondekai here. they r almost ripen and red in clour which i hate...so surviving on frozen batch but they dont taste half as good as the fresh ones...beggers cant be choosers hah? i make usual palya with almost no spice... will try ur way next time ashakka:) any special plans for weekend? mine shopping, b'day party and office work:(

Madhu,so many new bloggers too since you have been on a break!:))This blog is just for events.I still want you to go and check out FH,my mail blog girl!;DGreat to see you back my friend.I am waiting for Sept. too:)

Bee,I don't get these often,glad I had these just in time for "T"!:))I loved your's too.

Roopa,I wish I had a Tondekai plant growing in my backyard but in us it's illegal to grow them bcos they just take over everything!I accidentally published instead of drafting yesterday,didn't realize until somebody commented onit.Ah..!:D I am still typing that for next post.

Asha,Oh I love thondekai palya too. And I have never tried adding lemon juice in the end. Gottu do it your way next time. I have always had thondekai palya with anna thuppa...Never tried it with akki rotti.

Raaga,I will check it out.My mom and husband both are from Coorg area in K'taka(coffee plantations).Akki rottis made of cooked rice+rice flour there every day, unlike the regular rice flour rotti:)

Sig,I have posted Plantation style Akki rottis.You can find it at recipe index "rice breads".I will link it here in few mins.I should have anyway.Tendlis do have little metallic taste,got to get used to it to like it!:))

Deena, yesterday blogger was acting up a little,try today.If not,go to Dining Hall to get some suggestions.There are tech experts there.Hope it works out for you:)

Hi Sia,I hate red ones too.Eeks!!I get only in the Indian grocers once in a while.I have Tondekai palya at FH for Chapatis,try it.Trisha is done with 10th grade and Tushar is graduating from 6th grade today.Got to go school for the "ceremony".From today,2 kids hanging around here until Aug. 25th!:DVacation is in about 3 weeks,going to visit the house of "King"Can you guess?;D

wow, asha, wish i had a piece of that rice roti to wrap thee tendli sabji in and just chomp away... tendli/tindora/kovakkai is one of my favorites... but i am more interested in your akki roti - feels rustic and appetizing!

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